Barbecued Pork Chicken
A savory delight that brings the rich flavors of Asian cuisine to the table with tender, marinated chicken thighs, perfect for any gathering.
Ingredients
For the Marinade
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon Chinese Shaoxing wine or dry sherry Substitute if needed.
- 2 teaspoons sesame oil
- 1 teaspoon five-spice powder
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red food coloring (optional) For color.
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs
Instructions
Marinade Preparation
- In a large mixing bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and red food coloring (if using). Mix thoroughly until all ingredients are well incorporated.
- Add the chicken thighs to the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Baking
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the marinade, allowing excess marinade to drip off, and arrange the pieces on a wire rack set over a baking tray lined with aluminum foil.
- Bake the chicken in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Throughout baking, baste the chicken with the reserved marinade every 10 minutes for extra flavor.
- In the last 5 minutes of cooking, switch the oven to broil function to achieve a slightly charred and caramelized exterior.
- Remove the chicken from the oven, let it rest for a few minutes, and then slice into pieces.
Notes
For an added touch, garnish with freshly chopped green onions. Store leftovers in an airtight container for up to three days or freeze for up to three months.